Light Angel Food Strawberry Vanilla Custard Cupcake Desert

 This is one of those unusual treat. It is light and decadent at the same time.

Vanilla Custard: (make in advance)
2 1/2 cups milk
3/4 cup sugar
1/2 cup flour
2 egg yolks
2 teaspoon vanilla

Cake:
cup cake papers
16 oz. angel food cake mix
2 teaspoons vanilla
3 cups strawberries (halved)
optional whipped topping

Custard: (Make at lease 3 hours in advance.)
In a saucepan whisk together milk, sugar, flour and egg yolks.
Cook over medium heat whisking constantly until thickens (10 -12 minutes).
Remove from heat, cool.
Place in a bowl, cover with plastic wrap that is pressed onto the surface of the custard.
Refrigerate a minimum of 3 hours.

Cake:
Preheat oven to 325 degrees.
Line muffin tin with cupcake papers.
Prepare cake mix per instructions on box.
Add  2 teaspoons of the vanilla into the batter.
Spoon batter into cupcake liners. (Do not completely fill. Cake will expand as cooks.)
Bake until when tooth pick is inserted it comes out clean. (20 -25 minutes)
Cool cupcakes in pan for 10 minutes.
Gently run knife under areas that may be sticking to pan.
Place on a wire rack until completely cooled.
Create a whole in center of cup cake, fill with custard and top with berries.

Option - crumble cake into a bowl and top with custard and berries.
You could buy a store made angel food cake for this option also!